INGREDIENTS

Salsa Verde:

1. 4 ounces chopped yellow onion
2. 1 small serrano pepper or jalapeño
3. 3 c water
4. 12 oz tomatillos, husks removed and rinsed
5. 1-2 bunches cilantro
6. Pinch of salt

Chilaquiles:

1. Salsa verde (recipe above)
2. Several large handfuls of tortilla chips, enough to fill the casserole dish to the rim
3. Chopped or shredded leftover turkey
4. Salt and pepper to taste
5. Grated Oaxaca or Jack cheese
6. Crema fresca (if not available use sour cream and dilute until it drizzles with milk)
7. Pico de gallo (chopped onion, cilantro, and tomato)
8. Fried eggs (optional)

STEP-BY-STEP DIRECTIONS

For the Salsa Verde: In a small saucepan over lower heat, sauté onion and pepper with a small amount of vegetable oil until soft, taking care not to burn or brown. Add the water and tomatillos, and simmer for about 10 minutes, or until the tomatillos soften. Cool mixture to room temperature before puréeing in blender with cilantro. Season to taste with salt.

For the Chilaquiles: Preheat oven to 350 degrees. Coat the inside of a 9-inch by 5-inch glass casserole dish with oil. Toss two cups of the salsa verde, chips, and turkey together. Season with a pinch of salt and pepper. Top with generous handfuls of grated Oaxaca cheese.

Bake for about 15 minutes, until lightly golden and the chips are soft, but not soggy. Drizzle with crema and garnish with pico de gallo. Top with a sunnyside-up fried egg if desired. Serve immediately.